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Improvement of the quality of cardamom oil as flavoring agent through encapsulation with γö£╞æ-cyclodextrin

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Cardamom oil is commonly used as a flavoring agent and finds application in many food industries. Due to is high volatility, the quality of Cardamom oil as flavoring agent may be reduced in the longer storage time or during the production process. In order to protect the valuable flavor compounds, the Cardamom oil is then encapsulated by using ?-Cyclodextrin and Maltodextrin as the encapsulation materials. Spray drying was then performed to produce dried powder of the encapsulated material. The losses of the oil following treatment at 50┬░C for 4 hours were studied and the results were compared. Four variables were tested, i.e. different encapsulating materials (?-Cyclodextrin and Maltodextrin), different encapsulating time, different ratio of ?-Cyclodextrin, and the non-encapsulated oil. The time of encapsulation influenced the average losses of the oil whereas the ratio of ?- Cyclodextrin has no effect on the average losses of the oil. Maltodextrin was not as good as ?-Cyclodextrin in encapsulating the oil. The best result to be used in encapsulation of Cardamom oil was ratio 1:1.5 of oil and ?-Cyclodextrin with 3 hours encapsulation time.

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Availability

B00627

(wh)

Available

Detail Information

Series Title

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Call Number

627

Publisher

: Swiss German University., 2009

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT

Specific Detail Info

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Statement of Responsibility

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